These Sugar-Free Peanut Butter Cookies prove that sometimes the simplest cookies are the best. Just three ingredients, one bowl, and zero refined sugar. Every bite is full of classic, nutty peanut butter flavor!
Whether you’re cutting back on sugar, or just want an easy gluten free cookie, this recipe checks both boxes. After nearly 14 years of recipe testing, I can confidently say these are so easy to make and no one will believe they are sugar free.
Aimee’s Recipe Notes
Taste & Texture: Soft in the center with crisp edges, just like a traditional peanut butter cookie.
Ease to Make: Beginner friendly. One bowl, one fork, and no flour or butter to measure! Bake, cool, eat.
Storage: Keep cookies in an airtight container for up to one week. Or freeze for up to 3 months.
Top Tip: Allow cookies to cool completely on the baking sheet. They firm as they cool and get that perfect chewy texture.
Just 3 Ingredients
This recipe is naturally gluten free and refined sugar free too. Scroll down to the recipe card for full measurements and directions.
- Sugar-Free Peanut Butter- To keep this recipe truly sugar-free, choose a no sugar added brand. Stir well if it has oils that have separated on the top. For extra texture, choose a chunky peanut butter!
- Granulated Monk Fruit Sweetener- This natural sweetener adds sweetness without carbs or calories. Erythritol or stevia blends can work, although they usually leave that cooling effect on your tongue. I use these monk fruit sweeteners in my sugar free recipes.
- Egg- Helps bind the cookie dough and keeps them super chewy!
Bake up a batch of my sugar-free pecan sandies next for another guilt free treat.
How to Make Sugar-Free Peanut Butter Cookies
Make the Cookie Dough.
- Combine the three ingredients in a bowl and beat with a mixer or spoon until completely combined.
- Use a cookie scoop to drop dough onto a parchment paper lined cookie sheet.
Shape and Bake.
- Flatten each cookie dough ball gently using the tines of a fork in a criss-cross pattern. Sprinkle with extra granulated monk fruit if desired.
- Bake until browned. Allow to set on cookie sheet until they firm up.
Recipe Tips
- Don’t underbake (or overbake). Cookies will be browned on the edges and soft in the center when you pull them out. They will firm up as they cool on the pan.
- Want extra flavor? Add a pinch of salt and a splash of pure vanilla extract.
- Add chocolate. Toss in some Lily’s sugar-free chocolate chips to the cookie dough, or dip half the cooled cookie into melted sugar free chocolate.
Easy Sugar-Free Desserts
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Sugar Free Peanut Butter Cookies Recipe
Ingredients
- 1 cup sugar free Creamy Peanut Butter
- 1 cup granulated monk fruit sweetener
- 1 large egg
Instructions
- Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper and set it aside.
- In a medium bowl, beat peanut butter, monk fruit, and egg until fully combined.
- Using a 1 Tablespoon cookie scoop, drop balls onto cookie sheet. Using the tines of a fork, flatten the cookie dough with a criss cross pattern. You may need to dip the fork in monk fruit to keep it from sticking to the dough.
- Bake cookies for 13-15 minutes. Remove from oven and cool completely on the cookie sheet.
Notes
- For a sugar free cookie, be sure to choose a sugar free peanut butter. Stir well if the oil has separated.
- I use these monk fruit sweeteners in my sugar free recipes. They are zero calorie, zero carb and completely natural. You can use Stevia as well, if you prefer.
- Store cookies in airtight container at room temperature for up to one week or freeze for up to 3 months.
- See blog post for more tips and tricks.
